Yogi Tea Digestion 17 sachets
YOGI TEA® Digestion is inspired by the culinary art of Indian women. The spice blends they create as if by magic (masala) have an incredible scent and flavor. The result was a delicious blend of Ayurvedic herbs and spices with cardamom, fennel, ginger and coriander, finely adjusted with licorice, peppermint and a touch of black pepper. The true essence of this infusion is: "Relaxing".
Cardamom has been one of the most popular spices throughout Asia and the Arab world for thousands of years. Its refined sweet and spicy aroma has predestined it for use in numerous dishes, from spicy curries to spicy Christmas sweets.
Fennel belongs to the Umbelliferae family and has been appreciated for millennia all over the world for its intense aroma. It is native to the Mediterranean basin and, with its sweet and spicy flavor, vaguely recalls anise.
Found in Christmas sweets, curry mixes, and sodas, the ginger bulb is one of the most famous seasoning plants in the world. Grown for millennia in the tropical heat of East Asia, it gives a fruity, hot, aromatic and spicy taste to many of our YOGI TEA®.
In the Middle East and Asia, coriander, with its slightly sweet taste, is used in almost all dishes, probably due to its exquisite aroma, reminiscent of a spicy mixture of cinnamon, nutmeg and orange.
Barley belongs to the Graminaceae family and comes from the Middle East and the eastern part of the Balkans. Barley malt has long been the only known sweetener, in fact it has a pleasantly malty and slightly caramelized flavor.
Licorice root, an essential part of licorice confectionery, has been known since ancient times. It has a sweetening power about 50 times higher than sugar and has a delicately sweetish and bitter-sour taste.
The cross discovered only in 1696 and probably by chance between water mint and wild mint has today become one of the best known plants in the world. Peppermint is beloved all over the world for its refreshing aroma and is slightly and pleasantly spicy.
Cinnamon was one of the most expensive spices in the world and it seems that in China it was used as a spice as early as 3,000 years BC. It is made from the cinnamon bark, which grows in South Asia, has a sweet aromatic flavor and contains precious essential oils.
Black pepper, also called the “king of spices”, is today the most important spice in the world after salt. It is native to the Malabar coast of India and has an intensely spicy and at the same time medium-spicy flavor.
Cloves are the flower buds of Eugenia caryophyllata, known in our latitudes especially as a spice for both sweet and savory dishes. They are part of the Mirtaceae and possess an intense spicy aroma for which in ancient China and Egypt they were worth their weight in gold.
cardamom *, fennel *, coriander *, barley malt *, licorice *, peppermint *, ginger *, cinnamon *, black pepper *, cloves *